Beer makes batters better, meat more tender, and sauces more flavorful.
Buttermilk Coconut Cake
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- #29453
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
1 comment
ingredients
Cake
4 eggs, beaten
2 cups sugar
1 cup buttermilk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cup coconut
1 1/2 teaspoon coconut flavoring
Topping
1 cup sugar
1/2 cup water
1 teaspoon coconut flavoring
directions
Mix well together the cake ingredients and pour into a greased Bundt pan.
Bake at 325 degrees for 45 minutes or until a toothpick comes out clean.
Topping: Boil together sugar and water for 5 minutes. Add coconut flavoring. Pour over hot cake and leave for 10 minutes before removing from pan.
Serve with whipped cream if desired.
added by
luckytrim
nutrition data
436 calories, 24 grams fat, 52 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
What size pan(s) should I use? Thanx for your help
It calls for a Bundt pan. The standard size is 10 inches.
February 23, 2011
I make desserts for a restaurant and this is a huge seller and very often requested by customers. Super easy to make and really good with a scoop of vanilla ice cream!!
July 10, 2009
I made this cake for my sister's birthday and she said it was the best cake, of any kind, she has ever tasted. It has become a family favorite. We add a chocolate ganache frosting.
January 22, 2009
If you like coconut and a moist cake, this one's very good! Delicious!